Keto Broccoli salad is one of my favorite side dishes for picnics, luncheons or holiday dinners. Heck, I regularly eat this Keto Broccoli salad as a meal! I fell in love with Broccoli salad at a restaurant called Sweet Tomatoes, and my vote is this Keto friendly version is even better! One thing I love about this recipe is it can be made ahead of time. Not only does it save time and prep just before a meal, it tastes better after it rests in the fridge! Make this up to a day ahead for the best flavors, I promise it does not get soggy!
How to make…
To get started, I usually make the dressing. This dressing is simply Mayonnaise, apple cider vinegar and Swerve sweetener (or sweetener of your choice) If you’re not concerned about the sugar content or following a Keto diet, sugar is just fine and the same measurements can be utilized. In a bowl combine the dressing ingredients and stir to combine. Set this aside.
Next I get my Bacon started so it can cook while I prepare the other ingredients. I generally chop my bacon up while it is still raw and it cooks up perfectly into bits. If you have leftover bacon or precooked bacon, crisp it up and crumble it.
This Keto Broccoli Salad recipe calls for fresh broccoli. When purchasing broccoli look for heads with tight, greed florets and firm stalks. It should feel heavy for its size and the cut ends should be fresh and moist looking. If you’re looking to save time you can also purchase pre-chopped and washed bags of broccoli. First thing I do is cut off any large stems. Believe me when I say these do not go to waste. My 5 year old daughter snags the broccoli stems for a quick snack and additional leftovers I save for Broccoli “rice”. Once you have removed the larger stems, break the broccoli into bite sized pieces with your hands.
Cheese is what makes this dish so good, that might be my opinion but I am sticking to it! I shred my cheddar cheese from a block. Cheese shredded from the block just tastes better, it costs less and avoids all of the additives to keep it from clumping up. Pull out the cheese shredder! (I use this one) You will need about a cup of shredded cheddar cheese, sometimes I add a little extra!
Finally your going to dice your red onion (did you know you can use a cheese shredder for your onions!) and measure out your sunflower seeds. Its time to bring this salad together! Lets take roll call… Dressing, Broccoli, Bacon, Cheese, Onion and Sunflower Seeds.
Place everything but the dressing in a large bowl and give it a good toss, then add the dressing and stir to combine. Place the Keto Broccoli Salad in the refrigerator for at least 2 hours for the best flavors!
Tips and Tricks…
If not following a Keto diet or concerned about sugar content, sugar can be replaced for the swerve sweetener in this recipe.
Cut your bacon before cooking, you can fit more into the pan and it makes perfect bacon bits for this salad.
Save your broccoli stems for Broccoli “Rice” – Just pulse it in a food processor until it resembles bits of rice.
To save time purchase pre-chopped and washed bags of broccoli. Just break them apart into bite size pieces.
Make this Salad up to a day ahead, letting this salad rest in the fridge for 2 hours or up to a day results in the best flavors!
Do not freeze this salad, eat it fresh. In our house this is not even an option – it’s so good you won’t have any left to freeze!
Serve this up with with my Bacon Wrapped Chicken Skewers for a perfect Picnic Lunch!
I hope this Keto side dish adds some variety to your meals whether its steaks, sandwiches, or even served alongside your holiday turkey or ham. This one is sure to please! Enjoy, The Scrambled Eggs.
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Keto Broccoli Salad
- Large Bowl
- Frying Pan
- Cheese Shredder
- 1 1/4 cup Mayonnaise
- 2 tbsp Apple Cider Vinegar
- 3 tbsp Swerve Granulated Sweetener or sweetener of choice
For the Salad
- 5-6 cups Broccoli Florets
- 1/2 lb Bacon (Crumbled) Weight prior to cooking
- 1/2 Red Onion about 1/2- 3/4 cups
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Sunflower Seeds roasted/salted
- To make dressing combine Mayonnaise, Apple Cider Vinegar and Swerve Sweetener, stir to combine, and set aside.
- Cut 1/2 lb of raw bacon into 1/2- 1 inch pieces, add to pan and cook until crisp. Remove from pan and place on paper towel to drain.
- Remove hard stems from broccoli leaving mostly florets. Break the florets into bite size pieces and place into a large bowl
- Shred 1 cup of cheddar cheese. (sometimes I use a little extra, I love cheese!)
- Dice half of a red onion
- Measure out 1/2 cup roasted/salted sunflower seeds
- Add remaining ingredients (with the exception of the dressing) to your bowl of broccoli and toss to combine.
- Drizzle dressing over the tossed broccoli salad and stir to coat.
- Place in refrigerator for a least 2 hours and up to a day for best flavors.